Table of Contents
When butter has been “burned” remove the saucepan from the heat. Slowly mix in confectioners’ sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy.
Melt butter in a saucepan over high heat. When it boils, reduce heat to medium; simmer until foamy Whisk together flour and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla Whisk brown butter into egg mixture, then stir into flour. Pour into cake pan and smooth over so it’s even
When butter has been “burned” remove the saucepan from the heat. Slowly mix in confectioners’ sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved.
Whisk brown butter into egg mixture, then stir into flour. Pour into cake pan and smooth over so it’s even Bake for 45 minutes or so until golden brown and a skewer comes out clean. Cool in the pan for 10 minutes then turn out onto cooling rack to cool for another 30 minutes
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